1 1/2 c. flour
2/3 c. firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. softened butter
1 tsp. vanilla
2 egg yolks
3 c. miniature marshmallows

TOPPING:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
12 oz. pkg. peanut butter chips
2 c. crisp rice cereal
2 c. salted peanuts

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows on low speed until crumbly. Press firmly in bottom of ungreased 13 x 9 inch pan. Bake at 350 degrees for 12-15 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, heat corn syrup, 1/4 cup butter, 2 teaspoons vanilla and peanut butter chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Refrigerate until firm; cut into bars. Makes about 36 bars.